This Garlic Butter Shrimp Pasta is the quick weeknight dinner you’ve been looking for! Linguine smothered in a creamy sauce full of lemon and garlic flavors, tossed with browned shrimp. Quick to make (just 20 minutes!) and fancy enough for date night in or dinner party guests—the key to every pasta lover’s heart!

Slowly roasted cherry tomatoes and mushrooms add depth and richness to this simple but delicious tart. The crust is so crispy and flaky! The filling is a deeply rich and savory bite of sweet, earthiness, and acidity.

This Garlic Butter Shrimp Pasta is the quick weeknight dinner you’ve been looking for! Linguine smothered in a creamy sauce full of lemon and garlic flavors, tossed with browned shrimp. Quick to make (just 20 minutes!) and fancy enough for date night in or dinner party guests—the key to every pasta lover’s heart!

Slowly roasted cherry tomatoes and mushrooms add depth and richness to this simple but delicious tart. The crust is so crispy and flaky! The filling is a deeply rich and savory bite of sweet, earthiness, and acidity.

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Description

They taste perfect and take little time to cook and when you bake them, there is a wonderful smell all around. Really worth trying!

Ingredients

2 cupsFlour

7 ounces, weightButter

2 Egg Yolks

½ cupsSugar

1 Orange, Zest Grated

2 dashesCinnamon

Preparation

Pour the flour on the table, cut the butter into small pieces and mix with the flour to make butter-flour crumbs. Beat the yolks with the sugar. Grate or grind the zest. Add all these ingredients and cinnamon to the crumbs and make pastry.

Leave the pastry in the fridge for 1 hour. As soon as it’s cooled down, roll it out about 1/2 cm thick and use a biscuit cutter to cut out different shapes.

Place your biscuits onto a pre-oiled baking sheet and send to the oven. Bake them at 350ºF (180 ºC) for 10-12 minutes.

Let them cool and decorate with food grade paints or just dust with powdered sugar.